Kimba
11-13-2000, 03:43 PM
This is awesome - great for entertaining:
Cold Noodles with Hot Chili Orange Flavor
Recipe By Vegetarian Express, Nava Atlas
Serving Size: 6
12 ounces angel hair pasta
8 ounces bean sprouts -- fresh
2 large carrots -- coarsely grated
6 scallions -- sliced thinly
on the diagonal
1/4 cup chopped fresh parsley divided
--DRESSING--
1 Tbsp oriental hot chili oil
3 Tbsp soy sauce
1/4 cup rice vinegar or white wine vinegar
2 Tbsp sugar
2 Tbsp undiluted frozen orange juice
concentrate
GARNISHES
1/2 cup dry-roasted peanuts - chopped
2 seedless oranges, peeled and
sectioned – place around edge of
plate
Cook the angel hair pasta until al dente. When it's done, drain and rinse it under cold water until it's cool, and transfer it to a large bowl. In the meantime, place the bean sprouts in a steamer basket over an inch or so of water in a large saucepan. Steam them over medium-high heat, covered, until they're just wilted, about 2 to 3 minutes. Alternatively, simply place them in a saucepan with a half inch of water and steam, covered, for 2 to 3 minutes. Drain and rinse them under cold water until they're cool. Prepare the carrots,
scallions, and parsley as directed (reserve half of the parsley for garnish); combine them in a large bowl with the cooked and cooled pasta and the sprouts.
DRESSING -- NOTES: Add chili oil to taste. In a small bowl, combine the dressing ingredients and pour the dressing over the pasta mixture. Toss well to coat all the strands, then garnish the top with the reserved parsley and chopped peanuts. Place on platter and decorate edges with orange sections.
Cold Noodles with Hot Chili Orange Flavor
Recipe By Vegetarian Express, Nava Atlas
Serving Size: 6
12 ounces angel hair pasta
8 ounces bean sprouts -- fresh
2 large carrots -- coarsely grated
6 scallions -- sliced thinly
on the diagonal
1/4 cup chopped fresh parsley divided
--DRESSING--
1 Tbsp oriental hot chili oil
3 Tbsp soy sauce
1/4 cup rice vinegar or white wine vinegar
2 Tbsp sugar
2 Tbsp undiluted frozen orange juice
concentrate
GARNISHES
1/2 cup dry-roasted peanuts - chopped
2 seedless oranges, peeled and
sectioned – place around edge of
plate
Cook the angel hair pasta until al dente. When it's done, drain and rinse it under cold water until it's cool, and transfer it to a large bowl. In the meantime, place the bean sprouts in a steamer basket over an inch or so of water in a large saucepan. Steam them over medium-high heat, covered, until they're just wilted, about 2 to 3 minutes. Alternatively, simply place them in a saucepan with a half inch of water and steam, covered, for 2 to 3 minutes. Drain and rinse them under cold water until they're cool. Prepare the carrots,
scallions, and parsley as directed (reserve half of the parsley for garnish); combine them in a large bowl with the cooked and cooled pasta and the sprouts.
DRESSING -- NOTES: Add chili oil to taste. In a small bowl, combine the dressing ingredients and pour the dressing over the pasta mixture. Toss well to coat all the strands, then garnish the top with the reserved parsley and chopped peanuts. Place on platter and decorate edges with orange sections.